Collection: Cider

34 products
  • Annual Renewal of Cloud services (after year 1) for Smart Analysis
    Licenses are for lifetime Info + Purchase
  • Polyphenols
    Phenol components significantly enhance the antioxidant properties, color and mouthfeel of red wines. The importance of these phenol components in sensory perception requires assay at all stages of the winemaking process. Info + Purchase
  • Catechins, reagent kit for wine
    Catechins reduce and prevent anthocyanin oxidation, keeping them from being precipitated. They are also responsible for the bitterness, astringency, yellow hue, structure and stability of the wine. When catechins are polymerized, they form procyanidins that gradually form complexes with proteins, peptides and polysaccharides. Info + Purchase
  • Free Sulfite - 20 tests for Smart Analysis, wine
    Most sulfur dioxide added to the must or wine combines with different organic compounds. This is the predominant fraction in wine; however, there is another fraction that is not combined, namely, free SO2. Although it is present in lower amounts, its antiseptic and antioxidant properties are superior to those of combined sulfite Info + Purchase
  • Total Sulfite
    Sulfite is the main preservative of wines and musts, due to its antiseptic properties on yeasts and bacteria; it also has antioxidant properties. According to Council Regulation (EC) No 1493/1999 and Council Regulation (EC) Nº 1622/2000, the sulfur dioxide content of wine is limited, as it is considered to be a slightly toxic substance from the point of view of its effects on human physiology. Info + Purchase
  • TOTAL SO2 - 20 tests / BEER / for Smart Analysis
    Sulfite is the main preservative of wines and musts, due to its antiseptic properties on yeasts and bacteria; it also has antioxidant properties. According to Council Regulation (EC) No 1493/1999 and Council Regulation (EC) Nº 1622/2000, the sulfur dioxide content of wine is limited, as it is considered to be a slightly toxic substance from the point of view of its effects on human physiology. Info + Purchase
  • Total Acidity / 20 tests for Smart Analysis
    Total acidity should be determined in must to ensure good fermentation, as well as in wine after fermentation because it is a key factor for the storage and stability of wine over time. Low acidity means that microbial alterations and wine with defects and of poorer quality is more likely. Low acidity can cause microbial instability that results in wine defects and overall decrease in quality. Wine should have an adequate total acidity value consistent with the other components to achieve good balance. This value can be between 3 and 7 g/L. Info + Purchase
  • Tartaric Acid / 20 tests for Smart Analysis
    Tartaric acid is the main acid of wine that can become insoluble, forming various salts. This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier. Info + Purchase
  • pH / 20 test kit for WINE / Smart Analysis
    In musts and wines the pH varies depending on the ripeness of the grapes, the concentration of organic acids at the time of harvest, the variety of the grape, the presence and metabolism of micro-organisms and the fermentation temperature etc. The appearance of tartrate precipitates during the wine-making process will alter the final pH of the wine. Info + Purchase
  • L-Malic Acid, MAXI kit
    L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase
  • L-Malic Acid
    L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase
  • Glucose-Fructose / 20 tests, wine
    This test indicates the best moment for grape harvesting and allows alcoholic fermentation to be monitored. It is widely used to determine the dryness of the wine before bottling. Info + Purchase